WARNING: This soup is messy to make. FURTHER WARNING: It's also pretty much addictive. I make this a lot in the late fall/early winter; it's creamy and comforting, and the texture is amazing. It's very similar to the mulligitawny soup that you get in Indian restaurants, but it's a bit richer, and the extra...
vegetarian
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One of the benefits (and challenges) of getting a farm share is dealing with all the produce and herbs that you get in your share. One of the more common things I do is take all the basil and/or arugula from the share and make a batch of pesto with it, freeze it in ice cube trays and then store the cubes in Zip-loc bags for use throughout the... |
End of summer with a CSA means all sorts of veggies that have been hanging out in the fridge. Typically, this is the time of year that I start making big pots of veggie soup to eat all week - and tonight was no exception. This stew mixes turnips and potatoes (which keep forever) with summer squash and string beans (which usually need to be... |
This has become one of my favorite lunches for a summer day. Amazing if you grow your own stuff (the cukes, tomatoes and herbs in mine come from my own garden), but you can easily substitute quality store-bought veggies with good results. The important thing to remember here is using either French Green or Black Beluga lentils; they stay... |
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What I love about this dish is that, while it does involve bechamel (the classic French white sauce), the endive makes it a bit lighter and less overwhelming. The sautéed leeks, peas and herbs give a bit of sweetness, which nicely offsets the bitterness of the endive, and the white beans add some protein, which makes this a really nice meal. |
